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Ingredients
- 500 ml (17 fl oz/2 cups) coconut cream
- 3 teaspoons yellow curry paste
- 125 ml (4 fl oz/1/2 cup) vegetable stock
- 500 g (1 lb 2 oz) jap or kent pumpkin (winter squash), peeled and diced
- 300 g (10 1/2 oz) green beans, trimmed and halved
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon grated palm sugar (jaggery) or soft brown sugar
- 3 tablespoons coriander (cilantro) leaves
- 40 g (1 1/2 oz/1/4 cup) cashew nuts, toasted
- steamed jasmine rice, to serve
Method
1. Without shaking the tin of coconut cream, spoon the thick cream from the top of the tin into a wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring, for 5 minutes, until the cream begins to separate.
2. Stir in the remaining coconut cream, stock and pumpkin; simmer for 10 minutes. Add the beans and cook for a further 8 minutes, or until the vegetables are tender.
3. Gently stir in the soy sauce, lime juice and palm sugar until well combined. Serve scattered with the coriander leaves and cashews, with steamed jasmine rice.
